Scrape the tinda and cut off a thin slice at the top. Scoop out the flesh, finely chop it and keep aside.Heat 3 tbsps oil in a non stick kadai. Add 1 tsp cumin seeds and sauté till fragrant. Add ginger and garlic and saute till golden. Add onion and sauté till translucent.
Add finely chopped tinda flesh, mix and cook for 6-8 minutes. Add 1 tbsp coriander powder, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp amchur and sauté.Add tomato purée and sauté for 2-3 minutes. Add soya granules (keema) and salt and mix well. Switch off the heat and transfer the mixture into a bowl.
Stuff this mixture into the scooped out tindas.Heat the remaining oil in another non stick kadai. Add the remaining cumin seeds and sauté till fragrant. Roughly chop green chillies and add to the kadai.Place the tinda in the kadai. Add shallots, cover and cook for 10-12 minutes, stirring in between, till tinda are cooked.
Add the remaining red chilli powder, coriander powder, turmeric powder, amchur, salt and mix well. Cover and cook for 5 minutes. Transfer into a serving bowl and serve hot.
तैयारी का समय : ११-१५ मिनट
खाना पकाने के समय : १६-२० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.